CARAMEL COCONUT CLUSTER BARS

Steps:

• To make the toasted coconut, heat oven to 300F. Line a baking sheet with parchment paper.
• Spread the coconut in an even layer on the baking sheet and toast in the oven, tossing every 4 minutes, until just golden, about 12-16 minutes total. Remove from the oven and set aside to cool.
• To make the cookie base, increase oven to 350F.
• Line a 9x13-inch pan with parchment paper and grease.
• In a medium bowl, whisk together the flour and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until fluffy, about 3-4 minutes on medium-high speed. Add the vanilla and flour and mix until just combined.
• Turn the dough into the prepared pan and press into an even layer. It helps if you lightly flour your hands first. Prick with a fork and bake for 25-30 minutes or until lightly golden. Let cool.
• To make the caramel, in a medium saucepan combine the corn syrup, sugars, and 2 tbsp water. Set over low heat and stir gently until sugar dissolves. Increase the heat to medium-high and cook, without stirring, until it reaches 245F.
• Remove from the heat and stir in the butter and cream mixture until combined. Place back over medium heat, stop stirring, and bring back to 245F.
• Remove from the heat and stir in the vanilla along with 2 cups of the coconut. Pour onto the cookie base and spread in an even layer. Sprinkle the remaining coconut over the top. Let cool to room temperature and then refrigerate for 1 hour.
• Cut into bars.
• Melt the chocolate in the microwave in 30-second intervals, stirring after each. Drizzle over the bars. Refrigerate for 15 minutes to allow chocolate to set.